INGREDIENTS:
• 1 cup coconut oil, soft yet still solid
• ¼ cup full-fat coconut milk
• ¼ cup organic cocoa powder
• ¼ cup Swerve Sweetener (Confectioners Style)
• 1 teaspoon vanilla oil or extract
• ½ tsp. almond oil extract
• ½ tsp Celtic sea salt
DIRECTIONS:
1. Place the coconut oil and coconut milk in a medium-sized bowl and mix with a hand mixer on high for 6 minutes, or until well combined and glossy. TIP: I used my stand mixer.
2. Place the remaining ingredients in the bowl and stir on low speed until the cocoa is combined (so it doesn’t poof all over your kitchen). Increase speed, and mix until everything is well combined. Taste the fudge and adjust to the desired sweetness.
3. Place a sheet of parchment or wax paper along the inside of a loaf pan.
4. Pour fudge into a loaf pan.
5. Place the loaf pan in the freezer for at least 15 minutes, until just set.
6. Use the edges of the parchment to pull the fudge out of the pan.
7. Place on a cutting board and remove the parchment paper.
8. Use a sharp knife to cut the fudge into squares.
9. Store in an airtight container in the freezer; it will liquefy if you leave it in a warm area.
It makes 12 servings.
NUTRITIONAL INFORMATION (PER SERVING)
TRADITIONAL FUDGE = 205 CALORIES, 19.6G FAT, 1G PROTEIN, 17G CARBS, 1G FIBER
“HEALTHIFIED” FUDGE = 172 CALORIES, 20G FAT, 1G PROTEIN, 1G CARBS, 0.6G FIBER (97% FAT, 0.9% PROTEIN, 2.1% CARBS)
